Parmesan Crisps

Total Time:
21 min
10 min
11 min

10 crisps

  • 3 ounces Parmigiano-Reggiano
  • Freshly ground black pepper, smoked paprika, or cayenne, optional

Preheat the oven to 300 degrees.

Grate cheese on the small hole side of a 4-sided box grater into a small bowl. Using a tablespoon measure, place cheese in mounds onto a nonstick silicone pad or greased parchment paper-lined cookie sheet. Flatten out mounds with the back of a spoon, making sure mounds are at least 4 inches apart. Season with pepper, paprika, or cayenne, if desired. Bake on the middle rack of the oven for 5 to 6 minutes or until golden.

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4.5 69
I didn't cook them very long and they were terribly greasy. Is it that I didn't cook them long enough? item not reviewed by moderator and published
I have made these several times, using non-stick spray oil on non-stick aluminum foil or parchment paper. Each time they have some out beautifully, and to the raves of my husband and guests. Recently, I invested in silicone baking liners, and boy was I surprised! Didn't think I could take these crisps to a new level, but the silicone baking sheets aided in more consistent browning, melting and even cooking. Not to mention, they came cleanly off the sheets! My personal tips for making them: add just a small dusting of Wondra Flour to aid in "crisping." I also add fresh ground black pepper, a pinch of cayenne, dried italian herbs and bake at 400...keeping a constant eye on them! If you've been discouraged making these, please don't give up. They are so easy, and so wonderful once you figure out your oven and have the right tools :-) item not reviewed by moderator and published
Perfect low carb accompaniment to the soup I had prepared for dinner. My husband is on a low carb diet and misses the chips, crackers and other crispy salty treats. He was sooo happy! We always have cheese in the fridge so I tried it with cheddar. It got crispy around the edges but stayed a little softer in the middle. It was still really good. Easy and fast. item not reviewed by moderator and published
These are great for those on low carb diets. Add 2 tablespoons per 8 oz of parm to give it more body. They are topable then like you would pizza. I missed my pizza til I learned this trick. item not reviewed by moderator and published
I've used truffle and they are amazing. A little kitchen tip: take them out at just golden and you have a couple minutes to shape them before they harden. Use a rolling pin for a soft curved shape. Two inch rounds quickly pressed into mini-muffin pan make great hors d'oeuvres cups. When I do cups, I put the rounds in for 4-5 minutes (when they are just starting to get golden. I press them in the mini muffin mold and finish cooking in the muffin pan. item not reviewed by moderator and published
This makes a great garnish and is so simple to make. I have used both a silicone pad and the non-stick aluminum foil with perfect results, though I like mine just starting to brown so I bake just a bit hotter and longer. item not reviewed by moderator and published
My kids loved it, I used parchment paper and it releases fine as long as you remember to grease. I added cheyenne pepper for and extra kick. item not reviewed by moderator and published
Unfortunately, this recipe was a complete failure for me. They may have been nice with silicone, but the parchment paper method did not work at all. The crisps adhered to the paper completely. They couldn't possibly have stuck better if I had layered them in super glue first. I'm sure they taste good, but we didn't get to eat any. item not reviewed by moderator and published
I would have given this recipe 5 stars were it not for the wrong cooking temp/time. Mine took 12 minutes at 375 to crisp--delicious, especially topped with smoky paprika before cooking. item not reviewed by moderator and published
These are fabulous! Use a really good parmesan to get the best results. I threw in some raw sesame seeds as well. Baked at 375 for about 8 mins. Served with sliced salami, tiny tomatos and some white wine. item not reviewed by moderator and published
Add 2 tablespoons of what per 8 ox of parm? item not reviewed by moderator and published

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Parmesan Crisps

Recipe courtesy of Food Network Kitchen